Indian Non-Veg Recipe - Chicken and Asparagus Roulades

Chicken and Asparagus Roulades

Prep Time : 20 mins

Total Time : 35 mins

Ingredients :

1 1/4-lb pkg thin-sliced boneless chicken breasts

12 thin sandwich-sized slices Swiss cheese (from an 8-oz pkg)

1 lb asparagus, woody ends snapped off; spears simmered in salted water until tender, then cooled 

Directions :

Heat oven to 350°F. Line a rimmed baking sheet with foil.

Place 1 slice chicken on each of 4 sheets of plastic wrap. 

Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size. 

Cover with plastic wrap; pound to fuse pieces to slices and until evenly thick. 

Uncover; sprinkle with 1/4 tsp salt and 1/2 tsp pepper.

Top each with 3 slices cheese to 1/2 in. of edge. 

Place 1/4 the asparagus at narrower end. 

Tightly roll up; secure with a wooden pick. 

Roll roulades in 1 1/2 Tbsp flour.

Heat 1 Tbsp oil in a large nonstick skillet. 

Add roulades; brown on all sides. Place on baking sheet. 

Bake 10 to 15 minutes until chicken is cooked through. 

Carefully remove picks and slice.

Suggestion : Use a small amount of sweet ground mustard on the swiss cheese and roll the roulades in olive oil and bread crumbs prior to cooking.

Source : DSDG Group

Indian Soup Recipe - Cream of Fresh Tomato

Cream of Fresh Tomato Soup 

Preparation Time : 10

Cooking Time : 40

Serves / Makes : 2 

Ingredients :

· 2 large tomatoes, chopped

· 1/2 cup chopped onion

· 1/2 teaspoon white sugar

· salt to taste

· ground black pepper to taste

· 2 tablespoons margarine

· 2 tablespoons all-purpose flour

· 2 cups milk

Method :

1.   Simmer tomatoes, onions, sugar, and salt and pepper. 

2.  Once onions are soft, strain. Set liquid aside. 

3.  In a saucepan, melt the butter or margarine. Stir in the flour. 

4.  Whisk in the milk, and cook until thickened. 

5.  Slowly add the reserved tomato liquid, and gently heat. 

6.  Serve hot. 

Source : DSDG Group

Indian Non-Veg Snack Recipe - Chicken Pakoras

Chicken Pakoras

A nutritious and delicious treat

Ingredients :

1 chicken breast cut into pieces 

salt & pepper

2 Carrots

2 Potatoes

1 cup Cabbage 

1 tbsp Cornflour

1 egg

1/2 tsp ajinomoto

Directions :

Boil the chicken pieces with salt and pepper. Shred them into pieces .

Par boil the carrots and potatoes. Chop them fine as if for omellete.

Shred cabbage and blanch.

Mix all these ingredients with beaten egg, cornflour, ajinomoto a little black pepper and salt to taste .

Shape into balls and fry .

Serve with chilli garlic sauce.

Source : DSDG Group

Indian Pickle Recipe - Tamarind Pickle

Tamarind Pickle

Ingredients :

Coriander seeds (Dhaniya), 

fenugreek seeds, 

sesame seeds - each 1 spoon

asafoetida - 1/4 spoon

Method :

Slightly roast the above without oil and grind into fine powder. 

Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.

Add tamarind juice to this and bring it to boil.

Add salt and heat with constant stirring until the mixture becomes thick. 

Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.

Store in refrigerator.

Source : DSDG Email